Steak Frites Recipe

Prep potatoes

Wash and peel potatoes if you prefer (peel optional). Cut potatoes into 1/3-inch thick sticks for classic frites. Place cut fries in a large bowl and cover with cold water. Add 1 tsp kosher salt to the soaking water and refrigerate or leave for at least 30 minutes, up to 2 hours, to remove excess starch.

First fry (blanch)

Drain potatoes and pat completely dry with clean kitchen towels or paper towels. Heat oil in a heavy deep pot or deep fryer to 325°F (160°C). Working in batches, fry potatoes until they are softened but not browned, about 4–6 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray. Let cool while you prepare steaks and bring oil temperature up.

Second fry (crisp)

Raise oil temperature to 375–400°F (190–200°C). Fry the cooled fries in batches until golden brown and crisp, 2–4 minutes. Drain on paper towels and immediately season with a little kosher salt. Keep warm in a 200°F (95°C) oven on a baking sheet while finishing steaks.

Bring steaks to room temperature and season

Remove steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides and the edges with kosher salt and freshly ground black pepper; press the seasoning into the meat.

Sear steaks

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Place steaks in the pan without crowding; you should hear a loud sizzle. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste with butter

Reduce heat to medium. Add 2 tbsp unsalted butter, 2 smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with melted butter and pan juices for 1–3 minutes until steaks reach desired doneness (about 120–125°F/49–52°C for medium-rare). Cooking time will depend on thickness—use an instant-read thermometer for accuracy.

Rest steaks

Transfer steaks to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute. If using garlic-herb butter, spoon a little on top of each steak while resting so it melts into the meat.

Make compound butter

While fries are cooling or steaks rest, combine 3 tbsp softened unsalted butter with 1 tbsp finely chopped parsley, 1 tsp minced garlic, 1 tsp lemon juice, a pinch of salt and pepper in a small bowl. Mix until homogenous, then form into a small log wrapped in plastic wrap or simply dollop onto steaks to melt.

Slice steaks against the grain if desired or serve whole. Plate steaks with a generous portion of hot frites alongside. Add a dollop or slice of garlic-herb butter on the steak so it melts. Optionally serve malt vinegar or lemon wedges with fries and any remaining pan juices or a light green salad on the side.